Apple And Raspberry Cake Recipe

This apple and raspberry cake is a delightful combination of sweet and tangy flavors. The moist and fluffy cake is studded with juicy apple chunks and bursts of tart raspberries. It's perfect for a cozy afternoon treat or a special occasion dessert. The combination of fruits adds a refreshing twist to a classic cake recipe.

4.7
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Vegdiet
25minstotal
25minsCook
25m.total
25m.Cook
Apple And Raspberry Cake
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ingredients serve

Ingredients for Apple And Raspberry Cake Recipe

  • 0.17 cup Butter, Softened
  • 1/4 cup Sugar
  • 1/2 Eggs
  • 0.33 cup All Purpose Flour
  • 0.33 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.08 cup Milk
  • 0.33 Apples, Peeled, Cored, And Chopped
  • 0.17 cup Raspberries
  • as required Powdered Sugar For Dusting

Directions: Apple And Raspberry Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F (175掳C) and grease a cake pan.
  • STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
  • STEP 3.Add eggs one at a time, beating well after each addition.
  • STEP 4.In a separate bowl, whisk together flour, baking powder, and salt.
  • STEP 5.Gradually add the dry ingredients to the butter mixture, alternating with milk.
  • STEP 6.Fold in the apple chunks and raspberries.
  • STEP 7.Pour the batter into the prepared cake pan and smooth the top.
  • STEP 8.Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 9.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • STEP 10.Serve the apple and raspberry cake as is or dust with powdered sugar for an extra touch of sweetness.

Cooking Tips

  • Make sure to use ripe and juicy apples for the best flavor and texture.
  • If you prefer a less sweet cake, reduce the amount of sugar in the recipe.
  • You can substitute fresh raspberries with frozen ones, just make sure to thaw and drain them before using.

Storage and Serving

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • To serve, slice the cake into pieces and enjoy with a cup of tea or coffee.
  • This cake also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
value
158
calories per serving
5 g Fat2 g Protein20 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    20g
  • Fiber
    4g

MacroNutrients

  • Carbs
    20g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    73mg
  • Iron
    3mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    3mg
  • Phosphorus
    52mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp